LANTIERI WINERY

The Lantieri de Paratico family, of ancient noble origin, has its roots in the Franciacorta district as proven by evidence dating from the year 930 AD. Its family tree is adorned by illustrious forbears, from a Beata Lucia Lantieri to an expert on military tactics, up to the famous engineer and mathematician Giacomo Lantieri who led such an adventurous life as to inspire the book Servitore vostro umilissimo et devotissimo. (Story of Giacomo Lantieri, Bonanno Editore, 1994). The noble suffix “de Paratico”, signifies their existing settlement in the village of the same name in the province of Brescia, in the district of Franciacorta bordering on Lake Iseo. Here, in the XI century, the Lantieri family built their magnificent castle on the top of a hill, dominating the surroundings.

History narrates that this castle gave refuge to the great poet Dante Alighieri during his exile and who, inspired by the landscape, wrote some of the verses included in his Purgatory. Then, in the 1500s, the family moved to Capriolo, where it has continued the tradition of wine farming and now has the company headquarters. The Lantieris were famous for the production of wine even then, in the sixteenth century; they were appreciated suppliers to the court of the Ganzagas in Mantua, and the courts of Ferrara and Milan, with their “Rubino di Corte Franca”, a forerunner of the wines produced today.

Cantina Lantieri has its main offices in the historical centre of the fascinating medieval borough of Capriolo on the hill where the ancient family residence is also to be found. This can be reached by a characteristic path through long rows of vines, and from its crenellated terrace offers a magnificent view of the Franciacorta amphitheatre. The company estate includes the historical structure, including the ancient cellars with their sixteenth-century vaulted ceilings, and the modern buildings where the wine-making takes place using the most up-to-date and advanced technologies. The vineyards lie partially around the cellars and on the lower slopes of Monte Alto. The silicious clayey terrain is particularly rich in gravel and calcareous material, ideal for the cultivation of grapes as practised by the Lantieri family since the XVI century. The Franciacorta wines are produced exclusively by using the hand-picked grapes from the farm’s own vineyards where the greatest attention is paid to obtaining healthy fruit brought to perfect ripening. .

The successive stages of production, from pressing to fermentation in the bottle, to “remuage” and “dégorgement”, are all carried out following the farm’s philosophy of maximising the quality and integrity of the product. The constant result of absolute excellence can be perceived in all Lantieri Franciacorta wines, distinguished by their freshness and mineral content, and integrally expressing the aromas and fruitiness of the grapes. Persuasive, enveloping, elegant, generous in harmonious and complex sensations. Tradition, passion and renewal are the values behind this winery in reaching numerous prestigious awards.

Lantieri, Franciacorta Saten (NV)

Soft pressing, fermentation in stainless steel vats at a controlled temperature. The base wine is left to mature in French barriques for about 3 months and then introduced into the bottle in contact with yeast, where is the second and slow natural fermentation in glass. 100% Chardonnay. 24 months on the lees.

Lantieri, Franciacorta Arcadia (2009)

Soft pressing of must, fermentation in stainless steel vats at controlled temperature. The Pinot Nero remains on the skins for a short period to give color. Successively transferred to bottles in contact with the yeasts for a second fermentation. Manual turning on racks for 30 days, and after removal of residue, 2-3 months refining in…

Lantieri, Franciacorta Riserva Origines (2007)

Soft pressing, fermentation in stainless steel vats and oak barrels at a controlled temperature. The base wine is kept in contact with the lees before fermentation for about 3 months. Then after a light filtration is carried out the draw to start the slow second fermentation in the bottle which takes place during the fermentation.…